How it works
en
51
Recommended settings
Proving dough
The temperature and time are dependent on the type and quantity of the ingredients. The values in the table are
therefore guide values only.
Meal
Accessory/cookware Shelf posi-
tion
Type of
heating
Temperature
in °C
Cooking time,
minutes
Yeast dough, light
1.
Bowl
2.
Universal pan
1.
2
2.
2
1.
2.
1.
50
1
2.
50
1
1.
25–30
2.
10–20
Yeast dough, heavy and rich
1.
Bowl
2.
Universal pan
1.
2
2.
2
1.
2.
1.
50
1
2.
50
1
1.
60–75
2.
45–60
1
Preheat the appliance for 5 minutes.
31.17 Defrosting
For defrosting frozen fruit, vegetables and baked items.
Poultry, meat and fish should ideally be defrosted in
the refrigerator. Not suitable for cream cakes or cream
gateaux.
When defrosting food, use the following shelf positions:
¡
1 wire rack: Shelf position 2
¡
2 wire racks: Shelf positions 3+1
Note:
Food that is frozen in thin layers or small portions
defrosts more quickly than food frozen in larger blocks.
¡
Take the food out of its packaging and place in a
suitable dish on the wire rack.
¡
Redistribute the food or turn it once or twice as it
defrosts. Turn large pieces of food several times. As
the food defrosts, break up any clumps and remove
items that have already defrosted from the appli-
ance.
¡
To allow the temperature to equalise, leave the de-
frosted food to rest for another 10 to 30 minutes in
the appliance after switching it off.
Recommended settings
Defrosting
Meal
Accessory/cookware
Shelf position
Type of
heating
Temperature
in °C
Cooking
time,
minutes
Baked items, cake and
bread, fruit, veget-
ables, meat products
Wire rack
2
3+1
-
-
31.18 Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" type of heating. This prevents condensation
from forming and you will not have to wipe down the
cooking compartment.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue cook-
ing whilst being kept warm. Cover the dishes if neces-
sary.
31.19 Test dishes
These overviews have been produced for test institutes
to facilitate appliance testing in accordance with EN
60350-1.
Baking
Please take note of the following information if you are
baking test dishes.
General information
¡
The setting values apply to food placed in the cook-
ing compartment while the cooking compartment is
still cold.
¡
Observe the notes about preheating in the tables.
These setting values assume that the rapid heating
function is not being used.
¡
When baking, use the lower of the listed temperat-
ures to begin with.
Shelf positions
Shelf positions for baking on one level:
¡
Universal pan/baking tray: Shelf position 3
¡
Baking tins on the wire rack: Shelf position 2
Note:
Items that are placed in the oven on baking trays
or in baking tins/dishes at the same time will not ne-
cessarily be ready at the same time.
Shelf positions for baking on two levels:
¡
Universal pan: Shelf position 3
Baking tray: Shelf position 1
¡
Baking tins on the wire rack:
First wire rack: Shelf position 3
Second wire rack: Shelf position 1
Shelf positions for baking on three levels:
¡
Baking tray: Shelf position 5
Universal pan: Shelf position 3
Baking tray: Shelf position 1
Baking with two springform cake tins:
